1. Preheat oven to 375 degrees.
2. Set a large saute pan over medium heat. Add pancetta slices in a single layer, working in batches if necessary. Cook until browned on one side, then flip and brown the second side, about 3-4 minutes total. Try to keep the slices in round shapes as they cook. Transfer to a plate lined with paper towel and repeat until at least 9 slices are cooked.
3. Whisk together the egg yolk, eggs, half & half, salt and pepper. Set your pie shell on a sheet pan. Sprinkle half the shredded cheese and half the frozen peas around the bottom, then pour the egg mixture over the top. Scatter the remaining peas and cheese over the top.
4. Arrange the pancetta slices around the edge of the quiche, plus one right in the middle.*
5. Carefully transfer the sheet pan with the quiche to the oven. Bake until the center is set. I test for doneness by sticking the center with a toothpick and seeing if it comes out clean. It may come out slightly cheesy, which is ok, but you don’t want to see raw egg, about 40-45 minutes.
6. Allow the quiche to cool for about 15 minutes before slicing. Cut into 6-8 wedges and serve warm!

*NOTE: For a more pronounced presentation, don’t place the pancetta on the quiche before baking. Instead, place the quiche in the oven without the pancetta and set the timer for 25 minutes. At this stage, the egg should be more set. You can carefully arrange the pancetta slices around the top and they won’t sink as much as they do when added earlier. But this is merely for presentation, and isn’t crucial to the final taste.